Shrimp Cakes with Avocado

These shrimp cakes can be served as an appetizer or as a light entree with a tossed green salad. Look for Japanese bread crumbs "panko" in the Asian section of your local supermarket.

Ingredients

Yield: 4-6 servings

1 lb raw shrimp, peeled, deveined
1 egg
1 green onion, chopped
2 Tablespoons fresh lime juice
1 tablespoon cilantro, minced
1 teaspoon Old Bay seasoning
2 cups panko (Japanese breadcrumbs)
2 tablespoons oil for frying

Avocado Topping

1 avocado, peeled and cut into small dice
1 Tablespoon cilantro, chopped
1 green onion, chopped
1 Tablespoon fresh lime juice

Method

Preheat oven to 350 degrees. In a small bowl combine the avocado, cilantro, green onion and lime juice, and set aside.

Coarsely chop the shrimp leaving some larger chunks. Add egg, green onion, lime juice, and Old Bay seasoning. Add 1 cup panko and blend by hand. Form mixture into twelve cakes. Roll cakes in remaining 1 cup panko and flatten slightly; transfer to a non-stick baking sheet. Refrigerate 10 minutes.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, fry cakes until cooked through and golden brown and crisp on both sides, adding more oil to skillet as needed, about 4-5 minutes. Drain on paper towels and transfer on to a non-stick baking sheet and into the oven. Keep warm until all shrimp cakes are cooked.

Spoon avocado topping onto each shrimp cake before serving.

Serving Suggestion

Pair with Richland Semillon-Chardonnay.

Estimated Prep Time: 25 minutes
Estimated Cooking Time: 12 minutes